Tag Archives: mushrooms

Mushroom & Tofu Noodle Bowl with a rich miso dressing

I felt like creating a bowl and using up what I had available.  As always, it’s all about the sauce! Feel free to substitute anything; I like a mix of cooked and raw items.  This one uses wholemeal linguine, rocket, shredded red cabbage, quick pickled red onions and then cooked mushrooms and grilled marinated tofu.


Mushroom & Tofu Miso Bowl
 
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Tofu, mushroom, rocket and red cabbage top off noodles with a creamy deeply umami miso dressing.
Author:
Recipe type: Bowl
Serves: -
Ingredients
  • Handful of rocket
  • Handful of finely shredded cabbage
  • Wholemeal linguine
  • Steamed broccoli
  • Marinated tofu, grilled
  • Quick pickled onions (finely shredded, tossed with white wine vinegar for 15 mins)
  • SAUCE: (makes enough for 8-10 servings)
  • ¾ cup soy milk
  • 2 tablespoons miso paste
  • 2 tablespoons maple syrup
  • 1 teaspoon grated ginger
  • 3 garlic cloves, crushed / grated
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon tahini
  • 1 tablespoon bottled teriyaki sauce
  • 1 tablespoon caramelised onion relish
  • 1 tablespoon fresh lemon juice
Instructions
  1. Prepare the other bowl ingredients (or substitute with your own options).
  2. Sauté the mushrooms whole in a large skillet with a lid until they are tender, using a dash of soy sauce or tamari to flavour.
  3. Marinate the tofu in soy sauce, vegetable stock and a little tomato paste for 30 mins, then cook on both sides in a medium pan, turning twice. I used a grill pan to get the stripes. You can also use a sandwich press.
  4. Whilst the pasta and broccoli are cooking, put all the sauce ingredients into blender and blend until very smooth and creamy.
  5. Arrange items in the bowl, top with the broccoli, tofu and mushrooms.
  6. Serve with the sauce to pour over.

 

Mushroom, Rice & Tofu Mini Roasts

I’ve had these on the back burner for a while.  I was trying out some mushroom burger recipes and noticed I had half a block of tofu and some already cooked brown rice that needed to be used up so I added them in and the texture was lovely.  Rather than shaping by hand I used a muffin tray which gave them a nice crispy exterior and made portioning them out really easy.  Just as delicious cold as a light lunch with a salad or hot with mashed potato and gravy!

mushroom rice roasts

Mushroom Rice & Tofu Mini Roasts
 
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Recipe type: Main, Snack
Serves: 4-6
Ingredients
  • 1 small onion
  • 300g sliced mushrooms
  • 1 tsp thyme or mixed herbs / oregano
  • 1 heaped cup cooked brown rice
  • 200g firm tofu
  • 1 tablespoon miso paste
  • 2 tablespoons nutritional yeast
Instructions
  1. Pulse the onion, mushrooms and thyme in a food processor until finely chopped but not a purée.
  2. Tip into a large frying pan, sauté for 7-10 minutes or until most of the liquid evaporates. No need to wash out the processor - put the rice, tofu and miso into the processor and pulse until well incorporated.
  3. Tip the contents into a large bowl, stir in the mushrooms and onion and mix really well until all the ingredients are completely combined.
  4. Pack into muffin trays. This makes enough for 6 small or 4 large roasts.
  5. Bake for 30 minutes.
  6. Cool for 5 mins, tip out onto baking tray and put back in oven for 5-10 minutes.

 

Mushroom Pancakes

Mushroom Pancakes

I remember eating savoury pancakes as a child (yes Findus did an infamous frozen variety which we would sometimes experience!) and as a young adult in the 80s they were quite fashionable with different fillings but it was the mushroom ones I loved: creamy, sautéed mushrooms in a rich sauce with garlic and onion, stuffed inside soft rolled pancakes.  It’s pretty easy to make these WFPB with the use of wholewheat flour and there’s a whole variety of fillings which would be delicious – spinach and tofu springs to mind but this first time it had to be mushroom! 🙂  These make a fairly quick and easy supper but are also “fancy” enough for company. 🙂


Mushroom Pancakes
 
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Serves: 4
Ingredients
For the pancakes:
  • 1 heaping cup wholemeal spelt flour
  • 1.5 cups soy - we use Vitasoy Milky Lite
  • 2 tsp Orgran No Egg
For the filling:
  • 800g portobello mushrooms, sliced
  • 1 T tamari
  • ½ cup white wine
  • ½ cup soy milky lite
  • 2 heaped T hummus
  • 1 T cornflour
  • 1 T fresh lemon juice
  • Seasoning
Instructions
  1. Make the pancakes by whisking all the ingredients together in a large bowl or jug.
  2. Let the batter sit whilst you prepare the filling.
  3. Saute the mushrooms in a large pan. Once the liquid has released add the tamari and white wine and stir from time to time until the liquid has almost gone and mushrooms are tender. Mix together the soy milk and hummus, stir it in thoroughly and simmer until the sauce comes together. If it needs thickening add the cornflour to a splash of water in a cup, mix thoroughly, then stir in and stir continuously until sauce is thickened to your liking. Add the lemon juice and season to taste.
  4. Turn off the heat and spoon the mushroom mixture into a container. Keep it warm in the oven if you're eating straight away, or just microwave it later.
  5. To cook the pancakes pour a cup of the batter into a good non stick pan which has been heated until beads of water roll around the surface. Tip the pan quickly to cover the bottom of the pan. Your pancakes should be the size of a small dinner plate.
  6. Once it is set underneath gently loosen it and flip it over and cook for another minute or so.
  7. Remove from the pan and continue with the next, inserting a sheet of baking paper between each. You should have enough for 4 pancakes.
  8. Keep the sauce and pancakes warm in a low oven in covered containers or to serve later just reheat the sauce and pancakes separately and assemble on a plate, or assemble each once separately and microwave it for 1 minute before serving with your favourite green steamed veggies e.g. asparagus, broccoli / green beans etc.

 

Easy Mushroom Pasta with Chilli Lemon & Garlic

Sometimes you need dinner on the table in 20 mins, tops.  This is so easy to throw together as the only fresh things you need on hand are mushrooms and fresh parsley – and if you have that growing in your garden – or on your windowsill, even easier!  I always have pasta in the pantry, chilli, garlic, lemons and wine in my fridge, so just keep some cashew cream on hand and you’re all set to make this dish.

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Easy Mushroom Pasta with Chilli Lemon & Garlic
 
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Recipe type: Pasta
Cuisine: Italian
Serves: 4
Ingredients
  • 300g wholewheat pasta
  • 600 g small white mushrooms, washed and quartered
  • 2 largish cloves garlic, microplaned
  • Zest of an organic (unwaxed) lemon
  • 6 tablespoons chopped parsley (about half a bunch)
  • Large pinch of semi dried chillies (Gourmet Garden pots) – or use fresh if you prefer
  • ½ cup white wine
  • 1 tsp tamari
  • 2 tablespoons nutritional yeast
  • 2 Tablespoons cashew cream (cashews soaked, blended with enough water to make a thick cream)
  • ½ cup soy milk
  • Salt & pepper
Instructions
  1. Put your pasta on to boil.
  2. Heat a large frying pan over medium heat, add the mushrooms, stirring frequently until softened and liquid released and half-evaporated – about 5-7 minutes.
  3. Add the garlic and lemon zest, chillies and sauté for a further 5 minutes.
  4. Add wine, tamari, nutritional yeast, cashew cream and soy milk, turn down the heat and cook for a further 10 minutes, until the sauce comes together.
  5. Scatter with parsley, pour over your cooked pasta and mix well.
  6. Top with extra parsley if liked, and season well.

 

Mushroom, Leek and Potato Gratin

These have to be three of my most favourite ingredients, so anything with them all has to be a winner in my book!  I came up with this after trying to decide what to cook for dinner.  A quick look in the fridge, and finding I had both leeks and mushrooms which needed eating, and (I always have) potatoes, so….  After Googling for a while I found this recipe by Bits Of Carey and decided to veganise it, making a couple of other changes.   Was really good and a family hit!

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4.0 from 1 reviews
Mushroom, Leek and Potato Gratin
 
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Recipe type: Bake
Serves: 4-6
Ingredients
  • 6 medium/large potatoes, boiled until just cooked.
  • 2 medium leeks, finely sliced
  • 2 cloves garlic
  • White wine / stock / water
  • 500g brown mushrooms, sliced
  • 500ml soy milk
  • 4 tablespoons cornflour
  • ½ tsp fresh thyme leaves
  • ½ tsp dried rosemary
  • 1 T coconut aminos / soy sauce / tamari
  • 2 T lemon juice
  • Salt and fresh black pepper.
Instructions
  1. Whilst the potatoes are boiling, heat a large frying pan on a medium heat and dry sauté the leeks and garlic for a few minutes until softened. Add a small splash of white wine to stop them sticking.
  2. Add the mushrooms, thyme and coconut aminos, mix in well, and cook until the mushrooms have released their liquid and it has evaporated.
  3. Blend thoroughly the cornflour in a cup with some of the soy milk, then stir it into the pan with the leeks and mushrooms, whisking all the time. Slowly add the rest of the milk bit by bit, then cook off the flour – about 3 minutes. Bring to a gentle simmer, still whisking constantly (I have a wooden whisk which I use in my non-stick pan) to avoid any lumps forming.
  4. Add the lemon juice and test / adjust the seasoning. Turn off the heat.
  5. Once potatoes are just tender, drain and slice into ½ cm slices.
  6. Take a lasagne style dish and place in a very small layer of sauce, (saves needing to use any oil) then top with a half of the potatoes (mine made enough for just 2 layers, but 3 would be nice too!).
  7. Top with another layer of sauce, the rest of the potatoes, then the rest of the sauce.
  8. Place in the oven and bake for 25 minutes or until bubbling and browning on the top. Serve with steamed green vegetables like broccoli and beans.